This just in: Fresh made hot sauce tastes amazing! Learn how here.This is recipe #2 and I can already tell this is going to build up into a series over time.1. Roughly chop assorted peppers -- here I've got Hungarian Wax, Jalapeno, and Thai. For quantity, approximate the total amount you might find in a large bell pepper. (Yes, you could make this just with a large yellow bell pepper too).2. Place in a nonreactive pan with chopped garlic, onion, and salt. 3. Add 1/2 cup white vinegar and steam, covered, until lightly cooked. Cook longer if you hope to keep this sauce unrefrigerated for a period of time. DO THIS IN A WELL VENTILATED PLACE if your peppers are super spicy.4. Empty contents including liquid into a blender and puree until uniform. Add fresh lemon or lime juice and serve!
